Coconut Vegetable Stew with Neer Dosa
- Prashansa Ranjan
- Aug 30, 2020
- 2 min read
A healthy, light, and tasty recipe lies in the heart of Kerala where people love to it Appam or Neer Dosa with some hot coconut stew. Coconut stew can be made in the combination with vegetables or otherwise with chicken too. It depends on your taste buds and preferences. Read below to know the recipe for Vegetable Coconut Stew served along with Neer Dosa.
Ingredients:
For the Vegetable Coconut Stew:
A bowl of coconut milk.
Half cup of diced vegetables like beans, carrot, capsicum, onions, cauliflower each.
Half a cup of green peas.
2-3 cloves.
1/2 inch of ginger.
1/2 inch of cinnamon stick.
2-3 cardamom.
Coconut Oil.
5-10 curry leaves.
3-4 green chilies chopped.
Salt to taste.
For the Neer Dosa:
A bowl of Kodon Millet or White rice mixed with a bowl of Urad Dal (skinned white grams), soaked overnight.
A handful of Poha.
A bowl of coconut milk.
Oil for cooking.
Salt to taste.
How to prepare:
To prepare the batter for neer dosa, soak the urad daal and kodon millet/ rice overnight.
In the morning, run it in the grinder to form a smooth paste. Once done, add poha and coconut milk to it. This will give smooth taste and perfect consistency to the batter.
Leave the batter in a hot place, covered, for 8-10 hours. This will ensure fermenting given the natural sourness and crispness to the Dosas.
Now to prepare the vegetable coconut stew, in a pan, take coconut oil and let it warm.
Once warm, add cloves, cardamom, and cinnamon sticks to it. Saute them.
To this, add the diced onions. No need to turn them brown. Saute them till translucent.
Add half a cup of water to this and let it boil. Once boiled, add curry leaves and chopped green chilies to it. Stir them well for 2-3 minutes. Then add all the diced vegetables into it.
Parboil all the vegetables by covering it. Keep it at medium flame.
Once the vegetables are semi-cooked, add coconut milk to it. The coconut milk has to be of very thin consistency. If it is store-bought, add one cup of water to one cup of coconut milk and mix well to bring the perfect texture and viscosity of coconut milk. Keep some normal consistency coconut milk aside. This we shall add later.
Add salt to taste. Let the vegetables boil in coconut milk for 15 minutes in medium flame.
Once done add the thick consistency coconut milk and mix well and remove from stove. Here your vegetable coconut stew is ready to be served. Top it with some chopped coriander leaves before serving.
To prepare the Neer Dosa, take the fermented batter, add salt to taste, and mix well.
Add water if the batter is thick. The batter should be easily flowing to make soft crunchy Neer Dosas.
Take a nonstick pan and pour in the oil and spread well.
Let the pan turn very hot. Pour in the batter with a ladle and spread it into a round shape.
Let the Dosa cook. Slowly toss it to the other side. Let it turn light brown.
Once the Dosa turns brown, it's ready to be served.
Serving suggestions: Serve the vegetable coconut stew along with the Neer Dosa or Plain Dosa. You can also experiment with making Appams serve as an accompaniment.
Happy Stew-ing!!
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